A classic molasses cookie gets a little extra zing, from extra spice and a chocolate dip!
My recipe for these chewy molasses cookies is an old family one (thank you, Great-Great-Aunt Lizzie) with a couple of updates.
To the basic recipe I add a dash of chili powder to the spice blend in the dough for just a hint of heat that plays so nicely with the other spices.
Once baked the cookies get a little dip in melted chocolate. And over that chocolate a sprinkling of minced, candied ginger slices.
The minced candied ginger give the cookies a sharp burst of spicy, ginger flavor. These molasses cookies are thin and chewy, and are wonderful with the chocolate dunk. I’m pretty sure Aunt Lizzie would approve!
Chocolate-Dipped Spicy Molasses Cookies
A classic and delicious molasses cookie gets a little extra zing, with a chocolate dip and spicy bits of ginger!
Ingredients
- 2/3 cup butter, unsalted
- 2 cups dark brown sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups all-purpose flour, unbleached
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 12 ounces semi-sweet chocolate
- 2 teaspoons vegetable shortening
- 1 ounce crystallized ginger pieces
Instructions
- Preheat oven to 350° F. Line a large baking sheet with parchment paper.
- Cream together the butter and brown sugar in the bowl of a stand mixer (or in a large bowl with a hand mixer) for 5 minutes. Beat in the eggs one at a time. Add the molasses to the bowl and mix everything together well.
- In a separate bowl mix together the flour, baking soda, cinnamon, nutmeg, cloves, chili powder and salt. Add the dry ingredients to the bowl in 2 or 3 additions, alternating with the buttermilk.
- Use a small cookie dough scoop (2 teaspoons size) to place dollops of cookie dough on the prepared baking sheet: the cookies spread to be about 2-3/4 inch in diameter, so give plenty of space between each cookie. I recommend 3 by 3.
- Bake the cookies for about 15 minutes, until the edges are just set. Transfer them immediately to a cooking rack.
- While the cookies are baking, mince the crystallized ginger using a very sharp knife to do this. The ginger will be sticky, but the mincing will go just fine if you take your time: slice the pieces of ginger into long strips and then cut them crosswise into tiny pieces. Separate and spread the tiny pieces over a cutting board and allow them to sit until it's time to use them.
- While the cookies cool, melt the chocolate: heat the chocolate chips and 2 teaspoons of vegetable shortening in the top of a double-boiler, or in a heat-proof bowl set over (but not touching) a pan of simmering water. Heat and stir the chocolate and shortening until it is melted and smooth.
- Cover a few cooling racks with wax paper or parchment paper. Dunk one edge of each cookie into the melted chocolate and lay them on the wax paper. Add a few bits of minced ginger to the still-wet chocolate. Allow the cookies to sit until the chocolate has cooled and set, about 30-40 minutes.
- Makes 72 cookies. Once completely set, store the cookies in an airtight container for up to one week.
Notes
I add vegetable shortening to the chocolate to help thin it a little. If you'd rather omit the shortening, the chocolate will still melt fine on its own, but it will be thicker when dipping the cookies. You may possibly need to melt a little extra chocolate to have enough for all the cookies.
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Nutrition
Calories: 103kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 9mgSodium: 68mgPotassium: 81mgSugar: 9gVitamin A: 65IUCalcium: 17mgIron: 0.8mg
Tried this recipe?Leave a comment, tell me what you think!
These look absolutely divine! Thanks for sharing at Food on Friday.
They look yummy. The ladies at my house both love ginger and would heartily approve.
Thank you Squid!